Arabic lentil soup “Shorbat adas”

Lentils were discovered in the Stone Age in at Mureybet and Tal Abu Hureyra in Syria. Lentil soup is mentioned in the biblical story of Jacob and Esau. In fact, lentil usage in Syrian cuisine goes back even further in history; originating in the Middle East, lentils are believed to be the first legume ever cultivated.

Lentil soup is highly nutritious, a good source of protein, dietary fiber, iron and is cholesterol free. Some doctors prescribe lentil soup for patients with liver ailments.

This lentil soup also is almost the official ramadan soup in many homes. It is nutritious,tasty and easy to make.

All you need is a squeeze of lemon juice and a few parsley leaves and you are in for a bowl of comfort food at its best.

 Ingredients

6 cups chicken stock

2 cups red lentils

3 tablespoons olive oil

1 tablespoon minced garlic

1 large onion, chopped

1 tablespoon ground cumin

1/2 teaspoon cayenne pepper

1/2 cup chopped parsley

3/4cup fresh lemon juice

Preparation

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

4. Carefully puree the soup in a standing blender or with a stick blender until smooth. Stir in parsley and lemon juice before serving.

Lara khouli